Pot Roast with Potato Dumplings

Name: Pot Roast with Potato Dumplings
Ingredients: 1 beef eye of round (5–6 lbs.), tied at 2" intervals (see Tying a Butcher's Slipknot); Salt; freshly ground black pepper; 1 1⁄3 cups red wine vinegar; 4 whole cloves; 4 whole black peppercorns; 3 yellow onions, 2 sliced, 1 finely chopped; 2 dried bay leaves; 1 carrot, cut crosswise into 1⁄3" rounds; 1 rib celery, coarsely chopped; 2 Tbsp. extra-virgin olive oil; 7 Tbsp. butter; 1 1⁄4 cups flour; 1 Tbsp. sugar; 1 cup fresh bread crumbs; 1 Tbsp. finely chopped parsley; 2 lb. russet potatoes, peeled and grated; 2 eggs, lightly beaten; 5 crunchy gingersnaps, crushed

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This recipe is an adaptation of one in Lüchow's German Cookbook by Jan Mitchell.

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Ingredients

1 beef eye of round (5–6 lbs.), tied at 2" intervals (see Tying a Butcher's Slipknot)
Salt
freshly ground black pepper
1 1⁄3 cups red wine vinegar
4 whole cloves
4 whole black peppercorns
3 yellow onions, 2 sliced, 1 finely chopped
2 dried bay leaves
1 carrot, cut crosswise into 1⁄3" rounds
1 rib celery, coarsely chopped
2 Tbsp. extra-virgin olive oil
7 Tbsp. butter
1 1⁄4 cups flour
1 Tbsp. sugar
1 cup fresh bread crumbs
1 Tbsp. finely chopped parsley
2 lb. russet potatoes, peeled and grated
2 eggs, lightly beaten
5 crunchy gingersnaps, crushed